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The bistro sits next to the family butcher shop it's named for, which has been curing and drying meat in the Engadin for as long as anyone can remember. That adjacency explains everything on the menu: tartare, carpaccio, braised beef cheeks, and boiled beef done with real conviction. No reservations, hot food all day, and a Big Green Egg firing on the terrace in summer. Regulars fill the room early and stay late.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Tartare
“Menu options such as tartare or carpaccio, braised beef cheeks or <i>Siedfleisch</i> (premium boiled beef) are sure to whet the appetite.”
Michelin Guide -
Carpaccio
“Menu options such as tartare or carpaccio, braised beef cheeks or <i>Siedfleisch</i> (premium boiled beef) are sure to whet the appetite.”
Michelin Guide -
Braised beef cheeks
“Menu options such as tartare or carpaccio, braised beef cheeks or <i>Siedfleisch</i> (premium boiled beef) are sure to whet the appetite.”
Michelin Guide -
Siedfleisch
“Menu options such as tartare or carpaccio, braised beef cheeks or <i>Siedfleisch</i> (premium boiled beef) are sure to whet the appetite.”
Michelin Guide
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- Beefbar Steakhouse Eat · 69
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